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An easy chocolate low carb biscotti cookies recipes. These delicate gluten free chocolate Italian style cookies pair up perfectly with a cup of coffee.
I needed an easy low carb chocolate cookie that I could use for a new recipe I’m working on. Biscotti seemed pretty simple to make so I gave it a shot.
To get a nice crunchy cookie, I used almond flour. It’s a great flour to use if you want your cookies to be crisp.
I’ve never made low carb biscotti before, but I was familiar with the process of making regular ones. You just have press the dough out on the pan.
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Once you bake for a bit, the partially cooked dough is sliced. Then, it’s returned to the oven to bake up crisp.
To make the low carb biscotti cookies, I shaped the dough into a long flat log. It was then baked until cooked into a cake-like texture.
I cooled the flat log on a wire rack until it was cool to the touch. Then, I sliced it into thin long pieces and returned to the oven
The second baking is what turns cake-like texture into a crispy cookie. After the slices were baked I let them cool directly on the cooling rack.
These twice baked Italian cookies are so easy to make, I don’t know why I’ve never done it before. I made the cookies plain without any chocolate chips or nuts because I wanted to try crushing them for a pie recipe.
However, I think I would add something to the dough to give it more interest. Nuts or white chocolate would give a contrast to the dark color. I will post the crust recipe separately.
Chocolate Low Carb Biscotti Recipe
Gluten Free Low Carb Chocolate Biscotti
- 1 large egg
- 1/3 cup Swerve or erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/4 cup of butter softened
- 1/2 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 1/4 teaspoon xanthan gum
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- sugar-free chocolate chips (optional)
- chopped nuts (optional)
Preheat an oven to 325 degrees F. In mixing bowl, mix butter, erythritol, stevia, egg, and vanilla until well blended. In a separate bowl, add all the dry ingredients and mix until well combined. Add the dry mixture to the wet mixture and mix again until well blended. If desired, chocolate chips or nuts can be mixed in at this time.
Shape the mixture into a large ball of dough. Place dough ball on a silicon baking pad or a well greased cookie sheet. Shape dough into a low, flat log.
Bake the dough for about 20 minutes, or until lightly browned and cake-like. Remove from oven and reduce the temperature to 275 degrees F. Cool the log for about 10 minutes and then slice into thin strips about 1/2 inch wide. Place the slices on their side on the cookie sheet, and then bake for about 20-30 minutes, or until they are fully crisped.
Each cookie has about 2 grams net carbs